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Sensory optimization of crackers developed from high‐quality cassava flour, starch, and prawn powder
Crackers produced from high‐quality cassava flour (HQCF), cassava starch, and prawn powder were optimized based on sensory preference testing. Ten different formulations of crackers were produced using mixture design. These were subjected to sensory evaluation using attributes such as taste, crispin...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448343/ https://www.ncbi.nlm.nih.gov/pubmed/28572942 http://dx.doi.org/10.1002/fsn3.431 |